Djibouti vs Samoa: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Djibouti
- Samoa
How they compare
Djibouti currently reports 21,358 million Kcal against 19,880 million Kcal in Samoa, a difference of 1,478 million Kcal.
That makes Djibouti's figure about 1.1 times Samoa's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Samoa ahead.
Djibouti ranks 165th and Samoa ranks 166th of 194 countries.
Across the 2 decades both report, Djibouti averaged higher in 1 and Samoa in 1.
Head to head by decade
| Decade | Djibouti | Samoa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 12,400 million Kcal | 18,691 million Kcal | 6,290 million Kcal | Samoa |
| 2020s | 21,073 million Kcal | 19,866 million Kcal | 1,207 million Kcal | Djibouti |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Djibouti or Samoa?
- Djibouti, at 21,358 million Kcal against 19,880 million Kcal in Samoa as of 2023.
- What is the difference in fruits - excluding wine — food supply between Djibouti and Samoa?
- 1,478 million Kcal, with Djibouti ahead.
- How many years of comparable data are there for Djibouti and Samoa?
- 14 years are reported by both, from 2010 to 2023.
- How do Djibouti and Samoa rank globally for fruits - excluding wine — food supply?
- Djibouti ranks 165th and Samoa ranks 166th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — Food supply (kcal). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.